The best move is to come with some friends, order the large format basket feast Salu-Salo Sa Bilao, and eat (and belt) your heart out. Read more.
This is the place to sample perhaps the most famous dish from the Philippines, chicken adobo. The version here is refined and satisfying. Read more.
The specialty of the house are the golden cigars of pork or mushrooms, but you can also take part in the rice bowl craze with unique toppings like milkfish, sisig, pork belly, or pancit noodles. Read more.
Don't miss their game-changing riff on Chicken and Waffles with ube waffles, anchovy butter, and a coconut caramel syrup supporting crackly and crisp chicken pieces. Read more.
It's the best place to finally earn bragging rights for trying the balut, or digging into the spicy Bicol Express pork stew simmered with coconut milk, shrimp paste, and plenty of long chiles. Read more.
After chowing down on sweet and pillowy Pandesal rolls with ube butter, an order of Spam fries is the next move (playfully served in a Spam jar), followed by duck adobo or short rib kare kare. Read more.
Barbecue is the specialty of the house and the beautifully marinated and charred tuna (belly or jaw) is irresistible. Read more.
You can indulge on piquant sisig na bangus (fried bits of milkfish with onions and chiles) or all-day breakfast silogs, you should obviously try the namesake chicken inasal. Read more.
For a perfect combo of land and sea, try the split baby milkfish and the tocino (aka sweet Filipino bacon) which are available together on a combo platter. Read more.
They serve traditional fare like kaldereta (goat stew) and humba (pork braised in pineapple and soy sauce), but there are also some new creations like adobo chicken wings and sisig tacos Read more.
